5 lb. pickling cucumbers, 24 4-inch
1/2 c. pickling salt
3-4 trays ice cubes
5 c. sugar
5 c. cider vinegar
2 tbsp. pickling spices, in cheesecloth bag
1 1/2 tsp. turmeric
1 1/2 tsp. celery salt
1 1/2 tsp. mustard seeds

Makes 6 one pint jars.

Cut each cucumber into 1/4 inch slices. In 8 quart enamel pan, combine salt and 2 quarts cold water. Stir until most of salt dissolves. Add cucumbers and more cold water just to cover them. Top cucumbers with layer of ice cubes. Let stand in cool place 3 hours.

Drain cucumbers in large colander, rinse with cold water and set aside. In saucepan, combine sugar, vinegar, all spices. Heat to boil; reduce to low and simmer for 15 minutes.

Prepare jars, lids, and bands. Remove spice bag. Put cucumbers in jar, add liquid to jars to 1/2 inch of top. Seal and process 10 minutes in water bath.